In a small bowl place yeast,warm water and sugar. Stir together. Allow to sit 5 minutes until bubbles appear at the surface.

In a large bowl, or in the bowl of an electric mixer fitted with a bread hook*, beat together 2 1/2 cups flour, yeast mixture, melted butter, honey, eggs and buttermilk until smooth. Add remaining flour, and beat until dough forms a ball. The surface of the dough should be smooth in appearance. Cover dough with a damp cloth, and allow to rise for 1-2 hours until double in size.

In a medium bowl, stir together first 6 filling ingredients until smooth. Set aside. Beat together ingredients for egg wash in a small bowl, set aside.

On a flat surface, sprinkle a small amount of flour. Divide dough into 4 equal balls. Roll each ball into a 10x8-inch rectangle. Brush each rectangle with a thin layer of egg wash. Spoon filling mixture evenly over egg wash leaving a 1-inch margin all around. Sprinkle cacao nibs over filling. Roll up dough jelly roll style from the long end. Place 2 dough “logs” side by side and twist together, then fold in half and twist again. Repeat with remaining dough. Place twisted dough loafs into prepared pans. Brush tops with remaining egg wash, and sprinkle with sea salt, if desired.

Bake in pre-heated oven for 40-50 minutes, until golden brown. Cool on wire racks. Best served slightly warm or at room temperature.